Damn Fast, Awesome Pickles

I love a good pickle and here’s how to make them yourself – you’ll be eating them in just a couple of days.

We serve these pickles on every tray of meat in the Grillstock Smokehouses. They are perfect for cutting through the rich, smoky, fatty BBQ meats. They also go on all our burgers including our SmokeStack that just won Best Burger in the 2014 Bristol Good Food Awards. We make them in batches of 200 cucumbers at a time a couple of times a week.

These are known as ‘bread and butter’ or ‘sweet’ or ‘refrigerator’ pickles – basically a quick and easy pickle rather than going in for the fermented version. You should leave them a couple of days for the flavours to really come out, but really, as soon as they are chilled down you can tuck in. Fermented versions take a month more to be ready.

Swap out the cucumber for other veg  if you like – just make sure it is sliced thinly with a mandolin to get good results.

To make approx 1kg drained weight of pickles you will need…

  • 2 large cucumbers (or other veg)
  • 1 onions
  • 1 red peppers
  • 40g salt
  • 0.5L cider vinegar
  • 0.4L water
  • 0.25kg caster sugar
  • 1 tbsp yellow mustard seeds
  • 0.5 tbsp coriander seed
  • 0.5 tsp turmeric
  • 0.25 tsp ground cloves

Here’s what you do:

  1. Slice all veg approx 3mm thick (thinner for hard veg such as carrot)
  2. Toss together in a big bowl with the salt so everything is covered
  3. Put something heavy on top and leave for 3-4 hours
  4. Rinse all veg thoroughly of all salt and drain well
  5. Bring vinegar, water, sugar and aromats to the boil
  6. Add rinsed veg, bring back to the boil then immediately take off the heat
  7. Transfer to containers with tight lids and, when cool, refrigerate for 2 days before eating
  8. Can be stored unopened for up to 6 weeks

You can add all sorts into your pickle brine to adjust the flavour to your own taste. Try adding dill, or thinly sliced chillis or different spices.

This article was written by Jon

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